Go Back Email Link
+ servings
A slice of cake on a white plate.

Pineapple Carrot Cake

Pineapple carrot cake has all the flavours of a traditional carrot cake, but with a flavourful twist - crushed pineapple. This cake comes together so easily and is baked as a sheet cake. No fancy decorating needed!
Course Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 15 slices
Calories 480kcal
Author Nina


  • one 9x13" baking pan


  • 2 cups all purpose flour
  • 1 ¼ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup light brown sugar packed
  • ¾ cup granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups carrots finely grated (approximately 3)
  • 1 cup crushed pineapple
  • 1 cup chopped walnuts

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 3 cups powdered sugar
  • ¼ teaspoon salt


  • Preheat oven to 350°F and grease a 9x13" baking dish.
  • Whisk flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt together in a large bowl.
  • In a medium bowl, combine sugars, oil, eggs, and vanilla. Stir to combine.
  • Pour the dry ingredients into the wet ingredients and stir until just combined. Fold in carrots, pineapple and nuts.
  • Spread the batter evenly into the prepared pan. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with aluminum foil.
  • Remove the cake from the oven and allow it to cool fully on a wire rack.
  • To make the cream cheese frosting, beat cream cheese and butter together until smooth and creamy. Add confectioner's sugar and salt and beat until combined. Spread the frosting on the cooled cake. Store in the refrigerator for up to 5 days.


  1. Don't use pre shredded carrots. They are typically dry and we want a lot of moisture in this cake. Use fresh carrots and grate them.
  2. You can use pecans instead of walnuts in the cake. Don't like nuts, leave them out!
  3. You can add in 1 cup shredded sweetened coconut if you want. Add it in when you stir in the crushed pineapple and walnuts.
  4. Don't strain the water from the crushed pineapple tin. We want all that moisture!
  5. Make ahead by storing the baked and cooled cake for up to 2 days. Cover and store it in the refrigerator. Bring it to room temperature and frost it when ready to serve.
  6. The baked and cooled cake can be frozen for up to 3 months. Wrap it tightly in it's pan with a layer of plastic wrap and then a layer of aluminum foil. Bring it to room temperature and frost when ready to serve. Frosted cake freezes well and up to 3 months as well.


Serving: 15g | Calories: 480kcal | Carbohydrates: 68g | Protein: 5g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 281mg | Potassium: 184mg | Fiber: 2g | Sugar: 52g | Vitamin A: 3249IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg